45 Taiwanese foods we can't live without
From mountains of flavored shaved ice to chicken cutlets as big as your face, Taiwanese eating always comes with superlatives.
Small eats, and a lot of them, are the big thing in Taiwan.
The culinary philosophy here is eat often and eat well.
Sure, there's the internationally accepted three-meals-a-day dining format, but why be so limited when you can make like the Taiwanese and indulge in gourmet snacking at any time of the day?
The Taiwanese capital, Taipei, has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu or mind-blowing beef noodle soup, there's always another Taiwanese food shop that surpasses it.
The island's food is a mash-up of the cuisine of the Min Nan, Teochew and Hokkien Chinese communities, along with Japanese cooking.
It's a culinary love-in with diversely delicious offspring.
Arguments about the best food on Taiwan risk ruining relationships and lifelong friendships.
Food: it's serious, it's respected, it's all excellent in Taiwan.
閱讀全文：http://travel.cnn.com/explorations/eat/40-taiwanese-food-296093
A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts.
The filling is chopped into small pieces and mixed together so there's a bit of everything in every bite. Western hamburgers might benefit from the same treatment.
Take a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth.
The "fragrant" cube of bean curd is deep-fried and draped with sweet and spicy sauce. It you hold your nose, it looks and tastes just like a plain ol' piece of fried tofu, with a crisp casing and soft center like pudding.
But what's the fun in eating that? Inhale deeply and relish the stench, the smellier, the better.
Taiwan-grown sweet potatoes are added to soup with ginger, roasted by street vendors in ovens converted from oil-drums, ground to a flour and added to other dishes to give texture, or fried into sweet potato chips.
As long as the beloved root vegetable is in it, Taiwanese love it.
It’s from Wu Pao-chun, a world baking champion with many award-winning loaves to its name.
The bread that won the international baking competition Coupe du Monde de la Boulangerie in 2010 is the bakery's lychee-rose bread.
It’s made with mullet wine, lychee and rose petals.
Wu Pao-chun also won the Louis Lesaffre Cup in 2007 and a silver medal at the 2008 Bakery World Cup.
Another signature of the store is wine-longan bread with smoked longans, French wine and California walnuts.
The culinary philosophy here is eat often and eat well.
Sure, there's the internationally accepted three-meals-a-day dining format, but why be so limited when you can make like the Taiwanese and indulge in gourmet snacking at any time of the day?
The Taiwanese capital, Taipei, has around 20 streets dedicated to snacking.
Every time you think you've found the best streetside bao, the most incredible stinky tofu or mind-blowing beef noodle soup, there's always another Taiwanese food shop that surpasses it.
The island's food is a mash-up of the cuisine of the Min Nan, Teochew and Hokkien Chinese communities, along with Japanese cooking.
It's a culinary love-in with diversely delicious offspring.
Arguments about the best food on Taiwan risk ruining relationships and lifelong friendships.
Food: it's serious, it's respected, it's all excellent in Taiwan.
閱讀全文：http://travel.cnn.com/explorations/eat/40-taiwanese-food-296093
8. Gua bao (割包)
It's a hamburger, Taiwan-style.A steamed bun sandwiches a hearty filling of braised pork belly, pickled Chinese cabbage and powdered peanuts.
The filling is chopped into small pieces and mixed together so there's a bit of everything in every bite. Western hamburgers might benefit from the same treatment.
Take a big mouthful and enjoy the salty, sour and sweet flavors and the greasy pork swimming in your mouth.
16. Stinky tofu (臭豆腐)
This could be the world's premier love-it-or-hate-it snack and Taiwan does it just right.The "fragrant" cube of bean curd is deep-fried and draped with sweet and spicy sauce. It you hold your nose, it looks and tastes just like a plain ol' piece of fried tofu, with a crisp casing and soft center like pudding.
But what's the fun in eating that? Inhale deeply and relish the stench, the smellier, the better.
17. Sweet potato (地瓜)
Leaving taste, smell and nutritional value aside, the sweet potato stands out for a one particular reason among Taiwanese food -- it's shaped a bit like the island.Taiwan-grown sweet potatoes are added to soup with ginger, roasted by street vendors in ovens converted from oil-drums, ground to a flour and added to other dishes to give texture, or fried into sweet potato chips.
As long as the beloved root vegetable is in it, Taiwanese love it.
44. Wu Pao Chun Bakery Breads (吳寶春麵包)
“Bread? In Taiwan? Seriously?” we hear you thinking -- but this isn’t just any bread we’re talking about.It’s from Wu Pao-chun, a world baking champion with many award-winning loaves to its name.
The bread that won the international baking competition Coupe du Monde de la Boulangerie in 2010 is the bakery's lychee-rose bread.
It’s made with mullet wine, lychee and rose petals.
Wu Pao-chun also won the Louis Lesaffre Cup in 2007 and a silver medal at the 2008 Bakery World Cup.
Another signature of the store is wine-longan bread with smoked longans, French wine and California walnuts.
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